Restaurants · Social media

Post the dish people come for, on the day they decide to eat out.

Social media for a restaurant is what puts you on a shortlist before the hunger starts, mostly through Instagram and whatever your neighbourhood groups are talking about. GullySales sets what gets photographed, writes the posts around your slow days, and treats the messages as bookings.

Tell us what you needor call +91 80958 58589

Scope, fee, reporting and term are agreed in writing after we have read your brief and spoken to you.

Realistic editorial illustration of restaurants at work in India

What social media means

Social media is the ongoing posting your business does on platforms such as Instagram, Facebook and LinkedIn to stay visible to customers and prospects between purchases. GullySales plans a posting calendar, writes captions and designs the images so the page looks active and answers what a visitor would ask.

Also for restaurants

Sales and marketing for restaurants, the overview.

Last updated 5 Oct 2026. Rules for this trade differ by state and professional body, and they change. We describe restrictions in general terms, so check the current position with your own council or adviser before you publish anything.

For restaurants

Where it usually goes wrong, and what we would do.

“Post on Wednesday for Thursday”
A weekend post competes with everybody. A Wednesday post reaches a couple who have not decided yet.
“Apartment groups outrank Instagram here”
One message in an RWA group of four hundred families within delivery distance does more than a week of reels.
“Reels of the kitchen beat reels of the plate”
People watch the dosa being made and the biryani handi being opened. A still of a finished plate scrolls past.

What we do

What we deliver for restaurants.

Every deliverable, what it covers for you, and the result it is there to produce. Nothing here is an extra.

A weekly shot list somebody in the kitchen can follow
Three things to photograph each week, including one dish being cooked and one full table, shot on a phone during service rather than in a studio.
Result: There is always something to post.
Posts timed to the nights you need filling
The weekday offer published midweek, the weekend special on Thursday and the festival menu a week ahead, rather than everything on a Saturday.
Result: Posts land while people are still deciding.
A presence in the neighbourhood groups
A short, unpushy message and menu image for the apartment and RWA WhatsApp groups within delivery distance, with the admins approached properly first.
Result: Four hundred nearby families learn that you exist.
The messages inbox treated as a booking queue
Instagram and Facebook messages checked twice a day by a named person and logged with the phone enquiries, since party bookings arrive there.
Result: A booking question at night is answered by morning.
A creator brief with the disclosure written in
What a local creator is invited to try, what is hosted, what has to be disclosed, and the fortnight afterwards checked for footfall.
Result: You find out whether the visit brought anybody.
Guest photographs used with permission
A routine for asking a table whether their photograph may be shared, with a note of who agreed to what.
Result: The feed shows real evenings, not a styled shoot.

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How the result is measured

Posts published
Engagement rate
Enquiries from social profiles

Recorded as a baseline before work starts, so every later report has an honest comparison.

Read the full social media marketing page

Platform for this buyer

Where diners decide on a table, and what a restaurant should post.

Instagram reels of one dish: Film one dish being made and served, with its name, price band and the night you want to fill. The action is one: message or call to book the table.
Instagram Stories for the day's special: Post today's special, a sold-out notice and a birthday table offer if you run one. Regulars look at the story before deciding where to eat.
Neighbourhood Facebook and WhatsApp groups: Post a new menu item or a family gathering package with the booking contact. Answer a question about the best biryani nearby with a plain reply, not a copy of your ad.
Google Business Profile posts and photographs: Post menu photographs, opening hours and timings for festival days. A diner standing on the road decides from the map listing and its latest photographs.
What not to post: Do not post a dish photograph that is not what is served, a food claim like 'healthy' or 'pure' you cannot support, or a guest's face without a yes. Check the food advertising rules.

Who it is for

This is written for these restaurants.

Family restaurants and multi-cuisine dining
South Indian vegetarian restaurants and darshinis
Biryani, kebab and non-vegetarian specialists
Regional cuisine restaurants
Casual dining and bar restaurants
Quick service restaurants and food courts
Cloud kitchens and delivery-only brands
Office canteens and food service operators
Multi-outlet restaurant groups

Not for

It is not the right fit if.

No one in the kitchen has time to photograph a dish while it is fresh, so posts would use old pictures that guests find untrue.
Direct messages and comments are not read, so more attention would add unanswered booking requests.

How it works

How the social media work runs

The work itself, in order. How an engagement starts, from your brief to a written scope, is set out on our method page.

1
Confirm audience, platforms and access
We note which platforms your buyers use and check that the pages sit under your own business accounts, with you as owner and us as added roles.
2
Review the current presence
We read the existing pages, the posts that drew replies and the gaps in posting.
3
Build the calendar
Themes, formats and dates are set out for your approval, with space for offers and news.
4
Create, approve and publish
Posts are made, approved by you and scheduled. Replies to the public are handled in your voice.
5
Record enquiries and adjust
Enquiries are logged against the post or platform where they began, and the mix changes to follow what brings them.

Where this fits

Three pieces of sales work, in this order.

This work sits inside sales process design, at stage 0, foundation. The audit comes before it, and sales management keeps it running.

Step 1
Sales audit
Find where deals are being lost and what to fix first.
Start here if you cannot say where orders are lost.
Step 2 · you are here
Sales process design
One written way to sell, from first enquiry to repeat order.
Start here if every salesperson sells differently.
Step 3
Sales management
A target, a review routine and someone who owns the number.
Start here if the team has targets and no routine.

Tell us what you need Your brief is read before we call. Scope, fee and term in writing.

FAQ

Questions owners ask before they call.

Not here? More answers, or ask on WhatsApp.

Tell us what you need

How often should we post?

Two or three times a week, timed to the evenings you need. Posting daily with nothing to say trains people to scroll past you.

Instagram or Zomato?

Zomato for the delivery order, Instagram for the decision to go out. A birthday table for twenty is booked by somebody who saw the room in a reel, not by somebody scrolling a delivery app.

Should the chef or the owner be on camera?

Pick whoever is comfortable and is actually in the restaurant. Diners like a face and a name for the food. Film the chef explaining one dish in the kitchen, and have the owner greet people on a festival day. Do not force anyone who dislikes it; a stiff video hurts more than none.

Should each outlet have its own Instagram account?

Use one brand account for the name and menu, and a Google profile for each outlet. Separate Instagram pages split followers. Give a branch its own account only when its menu, crowd or city differs, and name one person responsible for posting there.

How much does it cost?

There is no price list, because the work differs by business. The fee is scoped after we have read your brief and spoken to you, and put in writing before anything starts, split into our time, your media spend and production.

How long is the contract?

The term is agreed in writing after we have spoken, along with the fee and the reporting. It is never a default twelve months, and renewal is decided on the numbers against the baseline recorded at the start.

How soon will we see results?

It depends on the trade, the channel and what is already in place. After we have read your brief and spoken to you, we say what we would expect to move first and how it will be measured against the baseline. Nothing here is guaranteed.

Who will actually do the work?

The person you speak to before anything starts. We work from one office in Nagarbhavi, Bengaluru, with no account managers in between.

What do you need from us?

Your brief, and a conversation. After that, access to whatever this work touches, such as your website, your accounts or your enquiry record, and time with the people who handle your enquiries.

What if we are not happy with the work?

Tell us and the plan changes. Everything is reported against the baseline, so a number that is not moving is visible to both sides. The term is in your written scope, and the refund and cancellation policy sets out the rest.

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